Roasted Beets with Whipped Feta, Lemon and Dukkah
I’ve been at two events in the past two weeks that served plates of this whipped feta topped with roasted beets and dukkah – both were celebrating the launch of the new Calgary Eats cookbook, a collaboration between 40 Calgary restaurants including Ten Foot Henry, whose chef, Steve Smee, contributed this recipe. I have a bowl of roasted beets in my fridge (you can do them in the slow cooker!) and is there a better combo than beets and feta or creamy goat cheese? Wait – how about whipped feta you can drag through with soft flatbread instead of relying on a green salad as delivery vehicle? This is going directly into my regular repertoire.
I adapted this a bit – mostly for quantities (the recipe makes about a cup and a half – more a restaurant quantity than a home one, unless you want to have a large stash tucked away) and to tweak ingredients a bit to utilize what I had. My dill is currently snowed under, so I used a bit of parsley for a burst of green… next time I’ll do mint!
Roasted Beets with Whipped Feta, Lemon and Dukkah
AuthorJulieWhip the feta with the juice of a lemon and a bit of its zest in the food processor until smooth and creamy. To make the dukkah, combine the almonds, sesame seeds, cumin, sumac, thyme, salt and pepper in a small dish. Toss the roasted beets with the vinegar, oil and a pinch of salt.
To serve, spread the feta on a plate and top with the beets, a generous sprinkling of dukkah and a bit of chopped dill, parsley or mint. Serve with pitas or other flatbread, or crackers. Serves 6.
Ingredients
Directions
Whip the feta with the juice of a lemon and a bit of its zest in the food processor until smooth and creamy. To make the dukkah, combine the almonds, sesame seeds, cumin, sumac, thyme, salt and pepper in a small dish. Toss the roasted beets with the vinegar, oil and a pinch of salt.
To serve, spread the feta on a plate and top with the beets, a generous sprinkling of dukkah and a bit of chopped dill, parsley or mint. Serve with pitas or other flatbread, or crackers. Serves 6.
Can you tell me where you purchase the feta please?
Thanks!
Kalamata Grocery on 11 St SW!
I can’t believe I’ve never been in the store! I picked up the Macedonian feta and a few other amazing cheeses . Not sure that I can go back to feta made from cow’s milk…
Thanks!
Think there’s a mistake in the ground pepper amount – should it be 1/4 tsp rather than 1/4 cup?
Love your recipes Julie – you are always very up to the minute on food trends and your recipes always turn out!
This looks amazing! Do you think it would turn out similarly with regular feta? Thanks!
for sure – you may just need to add some cream to loosen it up a bit!
I just the Calgary eats cookbook last week and this was the first recipe I made! Where has whipped feta been all my life! My family all agreed that we need to make this regularly as well.
I did make the big batch of dukkah, but have been enjoying it now on salads and carrot soup. Yum!
Excellent forward by the way Julie!! Can’t wait for your new cookbook!!
Thank you! and yes, it’s nice to have a stash of dukkah around!
Baked radish with feta, lemon and dukkah is a fairly new and interesting dish. I really like this food. pretty simple.
Does it have to be macedonian feta or can alternate feta’s work?
No, it’s just that Macedonian feta is creamier – a drier feta will work fine, just add a splash of milk or cream to loosen it up.
My DMIL makes her dukkah with Brazil nuts, which is the best use for Brazil nuts I’ve ever come across.
Ooh brilliant!